Fermented Cumin & Ginger Carrots

Cooking time
Serves6-8 people
Vegans
Fermented Cumin & Ginger Carrots

Cumin and ginger are a classic flavour match for carrots, and in this crunchy fermented preserve they mingle together to make a tasty combo that's great added to salads and sandwiches or served on the side of cheese boards and cold cuts.

Ingredients

  • 500g carrots
  • A thumb of ginger
  • 1 tbsp cumin seeds
  • 5g salt

Prep: 15 mins | Cook: nil + fermenting

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Peel the carrots and thinly slice them lengthways. Peel and thinly slice the ginger. Pack the carrots and ginger into a large, sterilised jar.
2. Sprinkle 1 tbsp cumin seeds over the carrots and add 5g salt. Pour over enough cold water to cover the carrots by 1cm – 500ml should do it. Seal the lid of the jar and give the jar a swirl to dissolve and distribute the salt.
3. Pop the jar somewhere dark and cool. Leave to ferment for a week, opening the jar every day or two to release any gas that has built up. After a week the fermented carrots will be ready to eat, and should be stored in the fridge.
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate